Black Bean & Cheese Enchiladas w/ Herby Chimichurri Sauce

INSTRUCTIONS

1. Preheat the oven to 425ºF.  Place tomatillos, onion, and green pepper on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper. 
2. Roast until lightly charred (for about 30 minutes). Remove from the oven and allow to cool slightly. Place charred vegetables, vegetable broth, lime juice, and Haven's Kitchen Herby Chimichurri in a blender and blend until saucy. Season with salt and pepper. Reserve about 1/4 cup of your cheese. 
3. Pour Haven's Kitchen sauce into a shallow dish. Dip one tortilla in the sauce, then sprinkle about 2 tablespoons of cheese and 3 tablespoons of Heyday's Enchilada Black Beans into the tortilla. 
4. Wrap tortillas and place in a 13x9 baking dish. Repeat with remaining tortillas, sauce, beans, and cheese. 

5. Top enchiladas with remaining 1/4 cup of cheese and bake for an additional 20-25 minutes. Serve.